Ingredients:
1 pound conchiglie (shell) pasta
7 Tbsp butter
3 cloves garlic, minced
About 10 ounces lion’s mane, pulled apart like shredded chicken
2 tsp salt
​1/4 cup all purpose flour
1 2/3 cup whole milk
1 cup grated Parmesan
1 cup grated mozzarella
1/2 cup finely chopped fresh parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a rolling boil. Stir in just enough salt to make the water as salty as the ocean, and then add the pasta. Stir, return the water to a boil, and cook the pasta, uncovered, until al dente, according to the package instructions.  Drain the pasta and transfer it back to the pot, tossing it with 1 Tbsp of the butter to keep it from sticking. Cover and set aside.
   
2. Melt 2 Tbsp of the butter in a medium sauté pan over medium-height heat. Once melted, lower the heat to medium and add the minced garlic and lion’s mane mushrooms, sautéing until the mushrooms are browned, 3-5 minutes. Season with 1/2 tsp of salt. Remove the pan from the heat and set aside.
   
3. In a small pot, melt the remaining 4 Tbsp of butter over medium-high. 
   
4. Once melted, lower the heat to medium and add the flour, whisking until smooth and continuing to whisk occasionally for two minutes until you smell a nutty aroma. 
   
5. Slowly add the milk, whisking continually as you pour until the milk is incorporated and the mixture is smooth.
   
6. Lower the heat to medium-low. Add the cheese and use a wooden spoon to stir until the cheese sauce is melted and smooth. The Parmesan will make the sauce salty but taste a bit (blowing first!) to see if it needs more. Season with the remaining salt. 
   
7. Pour the sauce over the pasta and mix thoroughly. Stir in the lion’s mane mushrooms, distributing evenly. 
   
8. Serve warm, garnished with parsley if desired. 
   
9. Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk.
   

NotesIf your lion’s mane mushrooms are particularly large, you can slice them into steaks, then quarter them into more bite-size pieces. 
​https://emmafrisch.com/sauteed-lions-mane-mushrooms-with-garlic/#tasty-recipes-9283-jump-target

Ingredients
8 ounces Lion’s Mane mushrooms, thickly sliced
2 tablespoons ghee or butter
2 tablespoons tamari, or coconut aminos
1 teaspoon minced garlic
pinch of salt
freshly chopped parsley for garnish

Directions

• Place ghee or butter in a skillet over medium-high heat.
• Once hot, add the sliced mushrooms and cook until browned on both sides. Don't touch the mushrooms as they cook to let them deeply caramelize on each side.
• Add the tamari and garlic to the pan and cook for an additional minute until the liquid is absorbed by the mushrooms, tossing them in the mixture.
• Garnish with parsley and serve as desired.

https://www.runningtothekitchen.com/how-to-cook-lions-mane-mushrooms/

Ingredients
2 Tbsp butter
1 Tbsp oil
1/2 lb fresh mushrooms, left whole if small or quartered or chopped if large
1-2 Tbsp minced shallot
Salt and pepper

Directions:
Place the skillet over high heat with the butter and oil.  Ass soon as you see that the butter foam has begun to subside, add the mushrooms.  Toss and shake the pan for 4-5 min.

During their saute the mushrooms will at first absorb the fat, in 2-3 min the fat will reappear on their surface and he mushrooms will begin to brown.

As soon as they have browned lightly, remove from heat. Toss the shallots with the mushrooms and saute over med heat for 2 min.  Season with salt and pepper to taste. 

These can be done a day ahead and reheated.  

Ingredients:
2 (15 ounce) cans cut green beans, drained
1 (10.5 ounce) can condensed cream of mushroom soup
¾ cup milk
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Mix green beans, condensed cream of mushroom soup, milk, and 1/2 of the fried onions in a medium casserole dish.
Bake in the preheated oven until heated through and bubbly, about 25 minutes.
Sprinkle remaining onions on top, and return to the oven for 5 minutes. Season with salt and pepper to taste. Serve hot.

https://www.allrecipes.com/recipe/13660/green-bean-casserole-i/​

Ingredients:
2 Tbsp butter
4 tsp minced roasted garlic
2 tsp Italian seasoning
1 (9oz) package tortellini filled with your choice
6 c fresh vegetables cut into strips or chunks; red, yellow, orange, and/or green pepper, red, yellow or white onion, zucchini, yellow squash, green beans, mushrooms, carrot match sticks, asparagus)

Directions:
Preheat oven 450F.
Place butter in 9x13 pan, heat in oven until melted. 
Stir in veggies, garlic and seasoning.  Bake 12-15 min stir occasionally.

While preheating and doing other veggie steps get salted water boiling and cook tortellini according to package.

When all is done combine the veggies and pasta and enjoy!

This can be done without pasta and have a wonderful veggie side dish.
​This compliments pork quite well, but could be used as a side dish for nearly any protein.  

INGREDIENTS
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed & cut into 1”pieces
1/2 pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 tsp. chopped fresh thyme
3 tbsp.  Freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 325 degrees
 
Melt butter in an oven-safe skillet over medium heat.  Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes.  Stir in the mushrooms, and continue cooking about 5 minutes.
 
In a medium bowl, whisk together eggs, water, and thyme.  Pour into the skillet, and reduce heat to low.  Cover, and cook 5 minutes.
 
Transfer the skillet to the preheated oven.  Bake 10 to 15 minutes, until eggs are no longer runny.  Top the mixture with Parmesan cheese and mozzarella cheese.  Turn on the broiler, and broil until cheeses are melted and lightly browned